Step 1

Pre-heat oven to 375-degrees. Cut chicken strips into 1 1/2 inch pieces (4-5 pieces per strip).  You want it to be about the same size as the shells.Cut cheese into strips (as if you were cutting them to serve with crackers) to your desired thickness.

Step 2

Spread about 1/2 cup of spaghetti sauce over the bottom of a 9x13 glass baking dish.

Step 3

Place the cheese on top of a chicken piece and stuff inside the shell, putting in a toothpick to hold it together if needed). Place the prepared stuffed shells in the baking dish.

Step 4

Cover evenly with remaining spaghetti sauce. Top with shredded Mozzarella/Parmesan blend.

Step 5

Bake for 20-25 minutes or until sauce is hot and bubbly. Let stand for 5-10 minutes before serving. Top with fresh basil and serve.

Step 6

Heat the olive oil in a sauce pan. Add onion and cook until onion is soft and translucent. Add the tomatoes and use an immersion blender to blend until smooth. (If you don't have an immersion blender, you can throw the sauce in a blender instead.)

Step 7

Add salt, to taste. Allow to simmer on low, stirring occasionally until ready to serve.